By: Susie Fishbein of Kosher by Design cookbook series
exclusively for Kolatin® Real Kosher Gelatin
5 teaspoons Kolatin® Real Kosher Gelatin
1/2 cup water
16 ounces frozen strawberries, defrosted and pureed in food processor
3/4 cup strawberry preserves
1 1/2 cups chilled non-dairy liquid topping, or heavy whipping cream
Cut 8 (6” x 12”) strips of foil and fold in half lengthwise. Wrap the outside of each ramekin with the folded edge upwards, leaving about 1 ⁄ ”-2” of foil above the rim. Tape in place.
In a small sauce pot, sprinkle the Kolatin over the water. Let stand until softened and the Kolatin is translucent, about 3-5 minutes.
Over medium low heat, slowly warm the Kolatin mix until the gelatin is dissolved, about 2 minutes. Scrape sides and stir often with a rubber scraper. Remove from heat and let cool for 2 minutes or until lukewarm.
Meanwhile, in a small bowl, whisk together the pureed strawberries, the preserves; add the cooled Kolatin until thoroughly mixed. Set the small bowl in a slightly larger bowl filled with ice and some water. Chill the berry mixture just until it is the thickness of raw egg whites, about 3 minutes.
In a large bowl, beat chilled topping or heavy cream until soft peaks start to form. Add the strawberry mixture, and beat on high until stiff peaks form and the mousse is light and airy, about 2 minutes; scrape sides often.
Spoon into prepared dessert cups until filling is about 1/2 - 3/4” over the rim of each ramekin. Refrigerate at least 3 hours.
Before serving, remove the foil collars. Garnish with fresh strawberries if desired.
Yield: 8 servings (in 4 oz ramekins)
Dairy or Parve
The accompanying recipe — excerpted from the Kosher By Design Supplement introducing Kolatin Kosher Gelatin by Susie Fishbein with Tish Boyle and exclusive photos by John Uher — is printed with permission of Glatech Productions. Learn more about kosher gelatin and get exclusive recipes at koshergelatin.com.